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Microorganisms

If you observe a drop of water in a pond through a microscope, you will see a lot of tiny rounded
structures. These tiny creatures are known as microbes or microorganisms. They are all around us and are
so small in size that they cannot be seen with bare human eyes.
Microbes are classified into four groups as:
 Protozoa
 Bacteria
 Fungi
 Algae

Introduction
Microorganisms
 Microorganisms are microscopic organisms that cannot be seen with the naked eye.
 These organisms are usually unicellular in nature.

The Guys Who Are Everywhere – Bacteria

Bacteria
 Bacteria are unicellular prokaryotic microorganisms.
 Some bacteria are useful for humans while some can be harmful.
 They are of four major types: Bacillus, Vibrio, Cocci and Spirilla

Probiotics
 Probiotics are live bacteria and yeasts that are good for your health, especially the digestive system.

They Love Death – Fungi

Fungi
 Fungi are saprophytic or parasitic organisms.
 They are mostly multicellular and not microscopic.
 However, yeast is a unicellular and microscopic organism.

Fermentation
 Fermentation is a metabolic process that converts sugar to acids, gases or alcohol.
 Fermentation is used in the preparation of curd and alcohol.

Creepy Protozoans
Protozoa
 Protozoa are single-celled microscopic animals which include flagellates, ciliates, sporozoans and
many other forms.
 Few examples are: amoeba, paramecium, euglena, plasmodium, etc.

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Viruses – From Computers to Life
Viruses
 Viruses are organisms that possess nucleic acid but lack the replicating machinery.
 Thus, a virus cannot survive without a living cell.
 Viruses are also considered to be on the borderline between living and non-living entities.
 A few examples are: influenza virus, HIV, Rabies virus, poliovirus, tobacco mosaic virus, etc.

Save Yourself – Vaccines and Antibiotics

Vaccines
A vaccine is a biological preparation that provides active acquired immunity to a disease.
 Vaccines are usually made for viral diseases.
 A few examples are Salk vaccine for Polio, Influenza vaccine, Rabies vaccine, etc.

Antibiotics
Antibiotics is an inorganic or organic compound that inhibits and kills microorganisms.
 Antibiotics usually target bacteria.
 Thus, most of the bacterial diseases are treated with antibiotics.

Pathogens
 A pathogen is any organism that causes disease.
 In this context, pathogens are microorganisms.
 Bacteria, protozoa and viruses can be pathogenic.

Carrier
 Carrier is a person or organism infected with an infectious disease agent but displays no symptoms
of it.
 They can spread the infection since they already have the pathogen in their bodies.
Vector
 Vector is an organism, which is a biting insect or tick, that can transmit a disease or parasite from
one animal or plant to another.
 Common examples are mosquitoes.
 Aedes mosquito spreads dengue virus, Anopheles mosquito spreads the malarial parasite.

Airborne diseases
 Certain diseases can spread by air.
 These diseases are called airborne diseases.
 Influenza is the best example of this type of disease.

Waterborne diseases
 The diseases that spread through water are called waterborne diseases.
 Contaminated water is host to several pathogens.
 Typhoid is the best example of waterborne disease.

Examples of Diseases

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Human diseases Causative Organism Mode of Transmission
Tuberculosis Bacteria Air

Chickenpox Virus Air /Contact

Polio virus Air /Contact

Typhoid Bacteria Water

Hepatitis B Virus Water

Malaria Protozoa Mosquito bite

Cholera Bacteria Water /food

Plant diseases
 Certain pathogens can cause diseases in plants. Just like humans, plants can be attacked by bacteria
or virus.
 Several micro-organisms cause diseases in plants like rice, potato, wheat, sugarcane, orange, apple
and others.

Disease Pathogen Mode of transmission

Citrus canker Bacteria Air

Rust of wheat Fungi Air/seed

Yellow vein mosaic of bhindi Virus Insect

Watch What You Eat! – Food Poisoning and Preservation

Food poisoning
 When food contaminated with pathogens or toxins are consumed, it causes food poisoning.
 The most common symptom is a pain in the stomach.
 In severe cases, food poisoning can also cause death.

Food preservation
 Food preservation is the most vital part of the food industry.
 Certain chemicals inhibit the growth of bacteria and increase the life of the cooked food.
 Certain simple preservation methods can be carried out at our home.

Chemical methods
 Chemical preservatives are used in food preservations by major food industries as they are
harmless to humans.
 Sodium meta-bisulphate and sodium benzoate are commonly used chemical preservatives.

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Uses of common salt

 Common salt also known as sodium chloride is used as a preservative at home.
 Vegetables are pickled using salt as the salt removes water and kills bacteria and fungus cells.

Preservation by Sugar
 Sugar is used for the preservation of jams, jellies and squashes.
 The growth of microbes is restricted by the use of sugar as it reduces the moisture content.

Preservation by oil and Vinegar

 Many food preparations like pickles are preserved by adding either oil or vinegar to them.
 Bacteria cannot grow in such medium.

Pasteurization
 Pasteurization is a process of superheating and cooling the beverages to kill pathogenic microbes.
 Pasteurization ensures the taste of the beverage such as milk does not get destroyed.

Storage and Packing

 Dry fruits and many vegetables are preserved in airtight/air sealed containers.
 The absence of air prevents the growth of bacteria or fungi.

Nitrogen Cycle
 The nitrogen cycle is a biogeochemical cycle by which nitrogen is converted into various chemical
forms as it circulates among the atmosphere and terrestrial and marine ecosystems.

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CHOOSE THE CORRECT OPTION.

1. Tiny organisms which cannot be seen with the naked eyes are called

(a) microorganisms (c) fungi

(b) animals (d) bacteria
2. Microorganisms are also known as

(a) yeast (c) viruses

(b) microbes (d) Amoeba
3. Fungus can be seen with a

(a) microscope (c) magnifying glass

(b) telescope (d) both (a) and (c)
4. Microorganisms that causes disease are also known

(a) pathogens (c) antigen

(b) fungi (d) microbes
5. Pathogens are also called

(a) germs (c) antibody

(b) antigen (d) carrier
6. Bacteria are organisms.

(a) multicellular (c) bicellular

(b) unicellular (d) tricellular
7. Bacilli are the bacteria that are

(a) rod-shaped (c) curved-shaped

(b) comma-shaped (d) spiral
8. Spherical-shaped bacteria are called

(a) bacilli (c) spirilla

(b) vibrio (d) cocci
9. Simple, plant-like microorganisms are called

(a) algae (c) both (a) and (b)

(b) bacteria (d) protozoa
10. Medium that transmits pathogens from an infected person to a healthy one is called

(a) fungi (c) carrier

(b) germs (d) none of these
11. Medicine that kills or stops the growth of harmful disease-causing microbes is known as

(a) antibiotic (c) antigen

(b) antibody (d) vaccine
12. The process in which sugar in the food is transformed into alcohol and carbon dioxide by using
microorganisms is known as

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(a) transformation (c) fermentation
(b) beverage (d) respiration
13. The fungus that is commonly used in bakery and beverage industries is

(a)Penicillium (c) Agaricus

(b) Yeast (d) Rhizopus
14. Giardia is listed under the category of

(a) fungi (c) bacteria

(b) protozoa (d) algae

Answer:

1. (a) 4. (a) 7. (a) 10. (c) 13. (b)

2. (b) 5. (a) 8. (d) 11. (a) 14. (b
3. (d) 6. (b) 9. (a) 12. (c)

FILL IN THE BLANKS

1. Bacteria, fungi, protozoa and _______ are the major four groups in which microorganisms are
classified.
2. Two microorganisms which live in symbiotic association in lichens are _______ and _______.
3. We use a _______ to see the microorganisms.
4. _______ are considered different from other microorganisms because they can multiply only by
entering the host organisms.
5. The gas released during the preparation of bread is _______.
6. The disease caused by a protozoan and spread by an insect is _______.
7. _______ are curved-shaped bacteria.
8. Saprophytes and _______ are the two main categories of fungi.
9. _______ are the threads of the multicellular fungi.
10. Yeast is a _______ fungus.
11. Protozoa are _______ in nature.
12. Flu, cough and cold are caused by _______.
13. The first antibiotic discovered was _______
14. _______ are the microorganisms that help in the process of decomposition.
15. The process of formation of curd from milk is known as the _______ of milk.

Answer:

1. algae 6. malaria 11. heterotrophic

2. algae, fungus 7. Vibrio 12. viruses
3. microscope 8. parasites 13. penicillin
4. Viruses 9. Hyphae 14. Decomposers
5. carbon dioxide 10. unicellular 15. curdling

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VERY SHORT ANSWER QUESTIONS

1. Name the groups in which microorganisms are broadly classified.
Answer:
Microorganisms are broadly classified in four groups:

 bacteria
 fungi
 protozoa
  algae

2. Name the type of microorganism that is smaller than bacteria.

Answer:
Virus

3. Write the name of a bacterium that helps in the formation of curd.

Answer:
Lactobacillus

4. Write a use of yeast.

Answer:
Yeast is used in the production of alcohol, wine, beer and other beverages.

5. What does yeast produce during respiration?

Answer:
Yeast produces carbon dioxide gas during respiration.

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6. What are pathogens? Write another name of pathogens.
Answer:
Disease-causing microorganisms are known as pathogens. They are also called germs.

7. Define food preservation.

Answer:
Food preservation is the method of preserving food from being spoiled by the microbes.

8. Write the names of any two antibiotics.

Answer:

 Streptomycin
 Erythromycin

9. Who discovered the vaccine for small pox?

Answer:
Edward Jenner

10. What is fermentation?

Answer:
Fermentation is the process of conversion of food into alcohol.

11. Define refrigeration.

Answer:
The storing of food products at the temperature of 0°C to 5°C is known as refrigeration.

12. What is vaccine?

Answer:
A substance which is used in the production of immunity against various diseases in the living body is termed
as vaccine.

13. Name any two human diseases caused by viruses.

Answer:

 Measles
 Polio

14. Name any three common plant diseases.

Answer:
Rust of wheat, citrus canker and wilt

15. Name a microorganism which helps in nitrogen fixation.

Answer:
Rhizobium

16. Name a disease caused by food poisoning.

Answer:
Botulism

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17. What is the difference between refrigeration and freezing?

Answer:
In refrigeration, the storing of the food is done at a temperature of 0°C to 5°C, whereas freezing is used to
store food at -18°C of temperature.

18. What is decomposition?

Answer:
Decomposition is the process in which organic materials are broken down into simple inorganic sub-stances
by the microorganisms.

19. Name the two microbes that are involved in the process of decomposition.
Answer:
Bacteria and fungi

20. Name the first antibiotic discovered.

Answer:
Penicillin

SHORT ANSWER QUESTIONS

1. What are microorganisms? Give four examples.
Answer:
Small organisms that cannot be seen through the naked eyes and can only be seen under a microscope are
called microorganisms or microbes; e.g., Amoeba, Paramecium, Volvox, Spirogyra, etc.

2. Classify bacteria on the basis of their shapes.

Answer:
On the basis of their shapes, bacteria are classified into four categories:

 rod-shaped bacteria (bacilli)

 spherical-shaped bacteria (cocci)
 curved-shaped bacteria (vibrios)
 spiral-shaped bacteria (spirilla)

3. Define communicable diseases. Give some examples.

Answer:
Communicable diseases are microbial diseases that can spread from an infected person to a healthy person
through air, water, or other physical contacts; e.g., cholera, chicken pox, tuberculosis, common cold, etc.
4. Differentiate between viruses and other microorganisms.
Answer:
Viruses Other microbes

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(i) They show the characteristics of living organ- (i) They do not need to enter any host organism to

isms or reproduce only by entering the host or- reproduce or show any characteristics of life.

ganisms.

(ii) They are non-cellular microbes. (ii) They are cellular microbes.

5. What do you mean by food spoilage?

Answer:
The process in which food is deteriorated to such extent that it does not remain fit for human consumption
is known as food spoilage.

6. What role does sugar play in the preservation of food?

Answer:
The role of sugar in food preservation is significant. By adding sugar in the food item, we reduce its moisture
content and hence, it stops the growth of the microorganisms.

7. How are carriers harmful to us?

Answer:
Carriers take with them many harmful microorganisms or pathogens. They play a great role in transferring
these pathogens to a healthy person, by sitting on the food items, or directly transferring the pathogens
inside the body of a person. Hence they are harmful to us.

8. What is vaccination?
Answer:
The process of putting a vaccine inside the body of a person in order to produce immunity against some
disease is called vaccination.

9. What do you mean by immunity?

Answer:
Immunity is the ability of a body to develop resistance against diseases.

10. Give two examples of each of the following types of microorganisms:

(a) Algae
(b) Fungi
(c) Protozoa
Answer:
(a) Algae – Spirogyra, Chlamydomonas
(b) Fungi – Aspergillus, yeast
(c) Protozoa – Paramecium, Amoeba

11. What are antibodies?

Answer:
Whenever any harmful disease-causing microorganism enters the human body, the body produces
substances to fight with the entered microbe. These substances are called antibodies.

12. What is the role of bacteria in increasing the soil fertility?

Answer:
Some bacteria, which are present in the root nodules of leguminous plants or free-living fix the atmospheric
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nitrogen in the soil which is ultimately used up by the plants. Hence they increase the fertility of the soil. For
example, Rhizobium, Azotobacter, Azospirillum, etc.

13. Define Ohmic heating.

Answer:
Ohmic heating is the process in which electric current of high voltage is passed through the food items to kill
the microbes that cause the spoilage of food.

14. What is sterilisation?

Answer:
The process of killing all the microorganisms above the temperature of 100°C is known as sterilisation. It is
one of the widely used methods to preserve food, and is often used for various food items.

15. What is pasteurisation?

Answer:
Pasteurisation can be defined as the partial sterilisation of foods at a temperature that destroys harmful
microorganisms without major changes in the chemical property of the food.

LONG ANSWER QUESTIONS

1. Explain why antibiotics do not work against flu or any infection caused by viruses.
Answer:
Viruses cannot be killed by using antibiotics as their cell pathways are different from that of bacteria. It
means taking antibiotics to get rid of flu or any other viral infection is useless, because it does not re-duce
the strength of the virus, nor does it reduce the duration of the infection. But, however, antibiotic will work
if we get attacks of viral infection and bacterial disease at the same time. Even then, it will cure bacterial
disease only but not the viral infection.

2. Mention any three ways through which pathogens are transmitted.

Answer:
Three ways because of which pathogens are transmitted are as follows:

 When a person sneezes or coughs, tiny droplets containing a number of disease-causing

microorganisms come out of the mouth, and are released in the air. They are transmitted to a healthy
person while breathing.
 By making direct contacts with an infected person, pathogens are transferred to a healthy person.
 Carriers of pathogens also help in their transmission. For instance, when a fly sits on animal excreta or
garbage, harmful disease-causing microbes stick to its legs. And when this fly sits on the food items,
pathogens get transferred to them. This contaminated food items cause serious diseases when it is
eaten by a healthy person.

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3. Explain canning.
Answer:
Canning is a process used for food preservation. Heat, at a certain temperature and for a limited period of
time, is used to kill the harmful microorganisms as well as enzymes. This method also involves the removal
of oxygen gas, and to avoid post-process contamination by airtight sealing of food items.

4. Explain how malaria is transmitted to humans.

Answer:
A protozoan called Plasmodium is responsible for malaria. It lives in the liver and blood of the person who
has been infected by this disease. A female Anopheles mosquito when sucks blood from the infected person,
Plasmodium along with blood, is taken into its stomach. The Plasmodium, here, multiplies itself and reaches
the salivary gland of the mosquito. Now, when this mosquito bites a healthy person, it injects Plasmodium
along with saliva to him. The healthy person then gets an attack of malaria.
In this way, malaria is transmitted to humans.

5. Explain various types of bacteria.

Answer:
Bacteria are classified on the basis of their shapes into the following categories:

 Rod-shaped bacteria (bacilli):

These are aerobic rod-shaped, spore-producing bacteria. They are often occurring in chain-like
formations, and they are found primarily in soil; e.g., Lactobacillus.
 Spherical-shaped bacteria (cocci):
They are spherical or nearly spherical bacteria; e.g., Streptococcus.
 Curved-shaped bacteria (vibrios):
They are curved-shaped bacteria; e.g., Vibrio.
 Spiral-shaped bacteria (spirilla):
They are flagellated, aerobic bacteria, having a spirally twisted rod-like form; e.g., Treponema.

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